Miso Udon Noodle Soup with Mushrooms & Crispy Onions

Miso Udon Noodle Soup

with Mushrooms & Crispy Onions

25 MIN
$20.99 2 Servings
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From the Test Kitchen

This hearty soup features delightfully chewy udon noodles cooked in an umami-rich chicken broth flavored with miso paste, soy sauce, sesame oil, mushrooms, and aromatics. You'll top it off with crispy onions and furikake for even more delicious, savory flavor.
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  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
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fresh
ingredients
Miso Udon Noodle Soup with Mushrooms & Crispy Onions
Title
  • ½ lb Udon Noodles
  • 4 oz Mushrooms
  • 2 Scallions
  • 1 cup Chicken Bone Broth
  • 3 Tbsps Sweet White Miso Paste
  • ⅓ cup Crispy Onions
  • 3 Tbsps East Asian-Style Sautéed Aromatics
  • 1 tsp Furikake
  • 1 Tbsp Sesame Oil
  • 2 Tbsps Soy Sauce
step-by-step
instructions
1 Prepare the ingredients

Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the mushrooms. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the miso paste and 1/4 cup of hot water until smooth.

2 Make the soup & serve your dish

Using your hands, carefully separate the noodles. In a medium pot, heat the sesame oil on medium-high until hot. Add the sliced mushrooms and sliced white bottoms of the scallions. Cook, without stirring, 4 to 5 minutes, or until browned. Add the sautéed aromatics (carefully, as the liquid may splatter) and soy sauce. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Carefully add the miso mixture, broth, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to medium-low. Add the noodles. Cook, stirring frequently, 1 to 2 minutes, or until combined and heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the soup topped with the crispy onions, furikake, and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

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Miso Udon Noodle Soup

1 Prepare the ingredients

Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the mushrooms. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the miso paste and 1/4 cup of hot water until smooth.

2 Make the soup & serve your dish

Using your hands, carefully separate the noodles. In a medium pot, heat the sesame oil on medium-high until hot. Add the sliced mushrooms and sliced white bottoms of the scallions. Cook, without stirring, 4 to 5 minutes, or until browned. Add the sautéed aromatics (carefully, as the liquid may splatter) and soy sauce. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Carefully add the miso mixture, broth, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to medium-low. Add the noodles. Cook, stirring frequently, 1 to 2 minutes, or until combined and heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the soup topped with the crispy onions, furikake, and sliced green tops of the scallions. Enjoy!

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